Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams butternut squash, peeled and cubed
- 3 cloves garlic, unpeeled
- 3tablespoons olive oil
- 1/2 medium lemon, juiced and zested
- 1teaspoons paprika
- 3tablespoons tahini
- 400grams chickpeas, can
- 2teaspoons date syrupingredient tip
- 1tablespoons dukkah
Description
Upgrade your hummus hit with the sweetness of roasted squash and an aromatic dukkah topping.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced and add the butternut chunks, garlic cloves and a tablespoon of olive oil to a roasting tin. Cover with foil and roast for 20 minutes, then remove the foil and roast for 10 more minutes until lightly caramelised.
Step 2 of 3
Place the butternut squash, peeled garlic cloves, remaining oil, lemon juice and a pinch of zest, paprika, tahini, a teaspoon of date syrup and chickpeas (including liquid from the can) in a food processor and pulse to a chunky dip consistency.
Step 3 of 3
Scoop the hummus into a bowl and serve with dukkah and a teaspoon of date syrup drizzled on top.
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